Crispy Smashed Potato Salad

Crispy on the outside, fluffy in the center, and layered with creamy herby goodness, this Crispy Smashed Potato Salad is a fresh twist on the classic. Instead of soft, mayo-heavy potatoes, this version starts with golden smashed baby potatoes roasted until irresistibly crispy around the edges. Then everything gets finished with a creamy lemon herb dressing, tender snap peas, fresh dill, and jammy eggs for the perfect balance of texture and flavor.

It feels a little elevated, yet it is surprisingly easy to make. The contrast between warm crispy potatoes and cool creamy dressing makes every bite extra satisfying. It is perfect for cookouts, spring gatherings, weeknight dinners, or anytime you want a potato salad that feels a little more special without extra effort.

Fun fact: smashed potatoes became popular because they give you the best of both worlds — crispy roasted edges and soft fluffy centers in one delicious bite.

Recipe Yield: 6 servings

INGREDIENTS

For the Crispy Potatoes
2 lbs baby Yukon Gold potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
2 tbsp finely grated Parmesan cheese

For the Herby Dressing
¾ cup plain Greek yogurt
¼ cup mayonnaise
1 tbsp Dijon mustard
1½ tbsp fresh lemon juice
1 garlic clove, finely grated
1 tbsp chopped fresh dill
1 tbsp chopped chives
½ tsp kosher salt
¼ tsp black pepper

For the Salad
4 hard-boiled eggs, quartered
1 cup snap peas, sliced diagonally
2 tbsp chopped fresh parsley
2 tbsp fresh dill fronds
2 tbsp finely grated Parmesan cheese
Fresh cracked black pepper, for garnish

INSTRUCTIONS

1. Boil the potatoes:
Add potatoes to a large pot and cover with cold salted water. Bring to a boil and cook for 15–18 minutes, or until fork tender. Drain well, then let sit for 5 minutes to steam dry.

2. Preheat and prepare:
Meanwhile, preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

3. Smash and season:
Transfer potatoes to the prepared baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato to about ½-inch thick. Drizzle evenly with olive oil, then sprinkle with garlic powder, smoked paprika, salt, pepper, and Parmesan cheese.

4. Roast until crispy:
Bake for 30–35 minutes, flipping once halfway through, until the potatoes are deeply golden, crispy around the edges, and fluffy inside. Let cool for about 10 minutes so they stay crisp.

5. Make the dressing:
Meanwhile, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, dill, chives, salt, and pepper until smooth and creamy.

6. Assemble the salad:
Arrange slightly cooled crispy potatoes on a large serving platter or shallow bowl. Scatter snap peas and parsley throughout for freshness and crunch.

7. Finish and serve:
Spoon the herby dressing generously over the potatoes. Top with quartered eggs, dill fronds, Parmesan cheese, and cracked black pepper. Serve slightly warm or at room temperature for the best texture and flavor.

Helpful Tips to Perfect This Recipe

• Let the potatoes steam dry: After draining, allow the potatoes to sit for a few minutes before smashing. This removes excess moisture and helps create extra crispy edges in the oven.
• Drizzle, do not toss: Instead of mixing everything together, spoon the dressing over the top. This keeps the smashed potatoes crisp and gives the salad a more elevated, restaurant-style feel.
• Serve slightly warm: Crispy smashed potato salad tastes best when the potatoes are still a little warm. The creamy dressing softens slightly while the potatoes stay beautifully crisp.